Crushed Pineapple Fruitcake

Ingredients

• 1 teaspoon almond extract 
• 2 teaspoons double-acting baking powder 
• 0.8 cup butter 
• 0.5 cup candied cherries red
• 1 cup candied fruit peel mixed
• 20 ounce pineapple with juice crushed canned
• 2  eggs 
• 2 cups flour all-purpose
• 3 cups golden raisins 
• 1 teaspoon salt 
• 1 cup sugar white

Equipment

• bowl
• frying pan
• baking paper
• oven

Directions

1. Line an angel food pan with parchment paper, and brush with melted butter.
2. Cream butter or margarine, and then beat in sugar. Beat in eggs one at a time, beating well after each addition. Stir in extract.
3. Mix in flour, baking powder, and salt. Stir in raisins, cherries, pineapple, and mixed peel. Allow this to sit overnight in covered bowl.
4. Bake at 300 degrees F (150 degrees C) for 2 1/2 hours with a pan of hot water placed on the lowest rack of your oven during baking.
5. Brush warm cake with some melted butter.